It’s officially go time—we’ve started cooking Afghanistan!

The lamb is in the oven, the carrots have caramelized, and the raisins are officially “puffy.” Kabuli Pulao is underway, and the kitchen smells amazing.

Meanwhile, the dough for Afghan flatbread is rising quietly in the corner like it knows it’s about to become something special.

We’re sticking to the rules: locally raised lamb, hand-shopped ingredients, and every spice measured with love (and a slightly judgmental eyebrow).

Also—why did no one warn me that the flatbread dough requires three full minutes of rapid stirring by hand, in the same direction, like some kind of medieval punishment for crimes I don’t remember committing? My shoulder may never recover.

And another thing… we’re just putting the lamb straight into a pot of water and not searing it first? Bold move. I’m trying to trust the process, but let’s just say I had questions.

Stay tuned for the final dish—let’s cook the world, one country at a time.